Surely everyone needs to try this. Even people who say they can't cook.
Laurent's original recipe says "barista oat milk (thicker)". As someone who has not tried many oat milk varieties, are some brands thicker, or is it that barista oat milk is thicker than non-barista oat milk?
For your readers living in areas where Valrhona is not readily available, do you have advice about finding a suitable substitute?
Finally, in your recipe you say "You aren’t making a mousse." As someone whose favourite chocolate dessert is a mousse... could I make a mousse with lots of aeration?
Barista oat milk is just a little thicker (for steaming) than regular drinking oat milk. I had never purchased oat milk before, I found 2 or 3 different brands that said "barista" on the label. Find one that does. You should look for a milk chocolate that is at least 40% cocoa. Not sure about the mousse question. I believe won't get the right texture of a mousse because you need something to soften/enrich the ganache, i.e. meringue and/or whipped cream. But if you try it, let me know. I just do what I'm told. Ha!
Sooooo excited to make this but....I'm bad at understanding instructions, which is to say, it's me, not you....what does second line mean? Melt the chocolate feves and put them in a tall quart container? Don't need to melt them? Significance of tall quart container? Just to have them ready? Forgive stupidity. P.S. finished off last of new and upgraded oatmeal today and I can't wait to make it again. It brought a little joy to coming to work. Bless you for that...
You put the chocolate in the container and pour the hot oat milk over it to melt it. Is that what you are asking? The container just needs to be tall so you can blend it with the immersion blender. Hope you like it!
A+!
I may need to take this on a trial run. Part of my advanced testing incudes eating it at 3am in front of the fridge right out of the quart container.
Surely everyone needs to try this. Even people who say they can't cook.
Laurent's original recipe says "barista oat milk (thicker)". As someone who has not tried many oat milk varieties, are some brands thicker, or is it that barista oat milk is thicker than non-barista oat milk?
For your readers living in areas where Valrhona is not readily available, do you have advice about finding a suitable substitute?
Finally, in your recipe you say "You aren’t making a mousse." As someone whose favourite chocolate dessert is a mousse... could I make a mousse with lots of aeration?
Barista oat milk is just a little thicker (for steaming) than regular drinking oat milk. I had never purchased oat milk before, I found 2 or 3 different brands that said "barista" on the label. Find one that does. You should look for a milk chocolate that is at least 40% cocoa. Not sure about the mousse question. I believe won't get the right texture of a mousse because you need something to soften/enrich the ganache, i.e. meringue and/or whipped cream. But if you try it, let me know. I just do what I'm told. Ha!
Sooooo excited to make this but....I'm bad at understanding instructions, which is to say, it's me, not you....what does second line mean? Melt the chocolate feves and put them in a tall quart container? Don't need to melt them? Significance of tall quart container? Just to have them ready? Forgive stupidity. P.S. finished off last of new and upgraded oatmeal today and I can't wait to make it again. It brought a little joy to coming to work. Bless you for that...
You put the chocolate in the container and pour the hot oat milk over it to melt it. Is that what you are asking? The container just needs to be tall so you can blend it with the immersion blender. Hope you like it!